Vegetarian Slow Cooker Lasagna

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Preparation : 15 min Cooking : 2 h
530 calories/serving

Ingredients

1 eggs size large
2 1/4 cups ricotta cheese 460 g
8 cups baby spinach, coarsely chopped 140 g
3 Portobello mushrooms, halved and thinly sliced 130 g
1 zucchini, quartered lenghtwise and thinly sliced 130 g
6 cups canned tomatoes (diced), low in sodium 1.5 kg
2 cups canned corn, rinsed
3 cloves garlic, minced
dried chili peppers [optional]
2 tsp salt 9 g
4 tbsp olive oil, for the slow cooker 60 mL
28 gluten-free lasagne noodles 500 g
7 bocconcini / fresh mozzarella, sliced 380 g

Before you start

A slow cooker is needed to make this recipe.

Oven-ready lasagne noodles, which do not require any precooking, are used in this recipe.

The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray colour. If you like, gently scrape the gills off with a spoon.

Method

Prepare the filling

In a large bowl, combine egg, ricotta, spinach, mushroom and zucchini. Mix well.

In a medium bowl, combine the diced tomatoes, corn, garlic, crushed chili pepper (if using), and salt. Mix well.

Assemble the lasagna

Using a brush, cover the inside of the slow cooker with the oil.

Spread a quarter of the tomato mixture in the slow cooker. Arrange a layer of noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on another quarter of the tomato sauce and add a third of the mozzarella.

Repeat the layering once more, starting with the noodles.

Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Finish off with the remaining noodles over the tomato sauce.

Set aside the remaining of the mozzarella in the refrigerator.

Cook

Put the lid on the slow cooker and cook on 'High' for 2 h or 'Low' for 4 h.

Turn off the slow cooker, add the reserved mozzarella on the lasagna, cover and let stand for 10 min to allow the cheese to melt. Serve.

Nutrition Facts Table

per 1 serving (570 g)

Amount

% Daily Value

Calories

530

Fat

23 g

35 %

Saturated 10.5 g
+ Trans 0.3 g

54 %

Cholesterol

70 mg

Sodium

980 mg

41 %

Carbohydrate

64 g

21 %

Fibre

5 g

20 %

Sugars

7 g

Net Carbs

59 g

Protein

21 g

Vitamin A

96 %

Vitamin C

64 %

Calcium

35 %

Iron

24 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Manganese, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Vitamin B2, Vitamin B6, Zinc
Source of  :
Vitamin B1, Vitamin B12
Low  :
Calories
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1 ½
Meat and Alternatives 2
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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